Hubby and I “get” it. 🙂 We like to watch it — both volumes, of course — once or twice a year. We love the action, the humor of the homage, and, of course, the music. “Kill Bill” has got an absolutely fantastic soundtrack.
“Kill Bill” takes place in a variety of locales, including Texas, Japan, and Mexico…and whenever I think of Texas and Mexico, I think of TexMex!
We love, love, love our TexMex! One of our favorite TexMex dishes is enchiladas.
I have several variations on enchiladas that I choose from, depending upon the flavors I’m craving and how much time I want to spend puttering with them.
To improve the nutrition of enchiladas while keeping the flavors we love, I:
- Use leaner, healthier ingredients — lean meats (93/7 or greater), reduced-fat cheeses, reduced-fat sour cream, canola oil, and such;
- Employ lean cooking methods — meats and veg (if sautéed) are cooked in a non-stick skillet with little, if any, oil;
- Steam the tortillas in the microwave between two damp paper towels on a reduced power setting (as opposed to heating them in oil, as is more traditional); and
- Use fajita-sized Carb Balance (high fiber, lower carb) flour tortillas in place of the more traditional corn tortillas. Don’t get me wrong — I still use corn tortillas sometimes (I get hankerings for them), but the combo of the flavor, texture, and nutrition of Mission Carb Balance tortillas is pretty difficult to resist: one tortilla is 80 calories, 2 grams of fat (1 saturated), o cholesterol, and 12 grams of carbs — 7 of which are fiber (28% of your recommended daily allowance!), meaning there is only a total of 5 net carbs per tortilla!
Hubby and I have a hankering for enchiladas tonight, but it’s been sooooooooo hot that the thought of having the oven on, even at a relatively low 325F (to bake for a longer period of time) or 350F (for a shorter period of time) would make us feel like Uma Thurman’s character in “Kill Bill” — trapped, dusty, and hot! (Yes, it’s a bit long, but it’s soooo worth it — especially near the end!)
So, I’ve decided to make my Skillet Enchiladas. These are inspired by a recipe from my Better Homes & Gardens recipe card file. They are essentially cheese enchiladas in a hearty meat sauce. I like to make it in my electric skillet, where I can fit 10 to 12 enchiladas in the pan.
Vegetarians: Substitute the meat with “Soyrizo” or with whatever meat substitute you would use for tacos. Pinto or black beans might also be quite tasty in the sauce.
While its may not be authentic, this dish comes together easily in the skillet, so you’re not heating up your kitchen. You can adjust the intensity and level of heat to suit you — we like it spicy, so I use a lot of spice; if you prefer milder, use less.
Often, I’ll serve this along with just a salad, but tonight, we’re having it with my Easy Spanish Rice, to which I’ll add in a tin of black beans, rinsed and drained — just to make things a little different. 🙂
Oh, a note on cheese: I nearly always grate my own because 1) it’s fresher, 2) it has more flavor, 3) it’s less expensive, and 4) it isn’t coated with flour or chemicals to keep it from sticking together, giving it a smoother texture (as opposed to grainy) when melted in recipes.
I promise you, this smells — and tastes! — so yummy, you’ll want to sing and dance to arguably the best song in “Kill Bill”: “Malagueña Salerosa.” Go on, and listen to this live version by Chingon at the premiere of “Kill Bill: Volume 2.” I promise you won’t regret it — absolutely beautiful guitar and singing. 🙂
Skillet Enchiladas (Makes 10 to 12 enchiladas)
- 1 pound lean (93/7 or greater) ground beef or ground turkey (Vegetarians: Use “Soyrizo” or whatever vegetarian substitute you would use for taco meat, or perhaps substitute a can or two of pinto or black beans, rinsed and drained)
- 1/2 onion, chopped
- 1 packet taco seasoning (Optional, but we like it spicy)
- 1 can cream of mushroom soup (I use 98% fat free soup)
- 1 (10 ounce) can red enchilada sauce OR 1 can (8 ounces) seasoned Mexican (such as El Pato) tomato sauce OR 1 can (8 ounces) tomato sauce, seasoned (or not) to taste
- Splash of Worcestershire (Vegetarians: omit)
- Splash of milk and/or water as required
- 2 1/2 to 3 or so cups (8 to 12 ounces) shredded and/or sliced cheese (I like to do a combo of reduced-fat sharp cheddar, Monterrey jalapeño Jack, habañero cheddar, etc.) (I’ve also used sliced cheese, folding it into “strips” to fill the enchiladas)
- 10 to 12 corn or flour tortillas (we like to use the 6” “fajita” sized carb-balance tortillas, and the flour tortillas are easier to work with)
- Sliced green onion or diced onion (red, yellow, white, whatever), to taste
- Sliced or diced black olives, if desired
- 1 can (4 ounces) diced green chilies, if desired
- In a LARGE skillet (I use my electric skillet), brown ground meat, adding in onion part-way through to soften it. Season according to taco packet directions (including adding in water or beer).
- Stir in cream of mushroom soup, enchilada sauce or tomato sauce, and, if needed, a splash of milk or more water or beer.
- Let simmer ’til heated through. Turn off heat/remove from heat and cover to keep warm. (The enchiladas will cook in this sauce and will absorb some of the liquid, so it should be thicker than soup, but a bit thinner than gravy.)
- Steam tortillas in microwave between damp paper towels. (Depending upon your microwave’s power and settings, suggest doing just a couple of tortillas at a time on a reduced power setting – 60 or 50% — for about 10 or 15 seconds.)
- Fill center of tortilla with some cheese (about 1 to 1 1/2 ounces), sprinkle with some sliced/diced onion if desired; add some diced green chilies and/or black olives, if desired. Roll tightly and place, seam side down, in skillet with meat sauce mixture, spooning some of the mixture over the top of the enchilada. NOTE: On a whim, when I made these tonight, I just rested the enchiladas on top of the sauce, and then we spooned the sauce over them as we served them on our plates — and that worked just fine and dandy. Hubby actually said he liked that better — ’twas easier to identify each individual enchilada. 😉
- Once pan is full (you may want to start bringing the sauce to a simmer as you are near putting in the last of the enchiladas), sprinkle with more black olives and/or green chilies, if desired, and sprinkle with a bit more cheese.
- Simmer — covered (uncovered if sauce seems too thin and liquid) until heated through and cheese is melted in enchiladas — 5 to 15 minutes.
- Let rest about 5 to 10 minutes before serving.